Nestled amongst overpriced boutiques and hipster coffee shops in Williamsburg, Brooklyn sits a charming little slice of heaven called Rockin’ Raw. Rockin’ Raw is (shockingly) the very first vegan raw food restaurant to open in Williamsburg, Brooklyn and the only raw food restaurant to serve a unique blend of raw Peruvian/New Orleans style food. Luis Salgado, a musician from Peru, and Tere Fox, a fashion stylist from New Orleans are an adorable food-passionate couple who have made a commitment to keeping everything on the menu raw, organic, locally sourced (where possible), completely green, and always made with love.
Luis and Tere are also holistic health counselors who feel it is “very important to share this type of cuisine with our neighborhood and beyond. We are dedicated to serving all who want and desire to experience raw foods and all it benefits.” Everything at Rockin’ Raw is soy and gluten free, and (this is what really sets them apart from the other raw foods restaurants we have been too), they use very little- to no nuts in their dishes. Another thing you won’t miss at Rockin’ Raw? The serious dose of ‘tude prevalent at many raw spots we’ve frequented. The diners and staff at Rockin’ Raw are super friendly (at our last meal there we made friends with our next door table) and down to earth… a welcome change from the other nose-in-the-air raw spots that regularly drain our wallets.
Best of all, Rockin’ Raw sports the most precious and tranquil backyard, replete with rose bushes and sweet little garden gnomes. Come early fall, they will also be offering talks and workshops on stuff like whole foods and sugar alternatives. Must trys? The crab cakes with dill sauce made out of mushroom and zucchini ($10), Raw Louisiana Gumbo ($15), Raw Boy Sandwich of with Cajun Mayo – Served with Soul Chips and Creole Slaw, served in Essene bread ($12) and Mushroom Cebiche ($8)…. and save room for dessert! Raweos (raw oreos), anyone? Are you nowhere near Brooklyn, but want to start incorporating some more raw dishes in your diet? Lucky for you, Tere and Luis have shared one of their favorite recipes with us below;
Cebiche de Champinones / Mushroom Cebiche Serves 8
Mushrooms Ingredients:
- 2 cup white mushrooms, medium slice
- 2 cup crimini mushrooms, medium slice
- 1 red onion (or 1 cup), sliced thin on mandolin
- 2 small roma tomato, small dice
Ceviche Sauce Ingredients:
- 1/2 cup of freshly squeezed key lime juice
- 1/2 cup fresh orange juice
- 1/2 cup lemon juice
- 5 garlic cloves
- 1 dried chili pepper
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1 tsp oregano
- 1 tsp each garlic and onion powder
- 1 tsp salt
- 1/8 tsp cayenne
- 1/8 tsp paprika
- 4-5 Tablespoons olive oil
- 1 tablespoon of minced cilantro
- 1 tablespoon of minced parsley
Procedure: In a blender, combine lime, orange, and lemon juice, garlic, spices, the hot pepper. Blend until fully liquefied. Add oil slowly to allow for emulsion. Add fresh herbs and pulse to blend. Garnish with additional fresh herbs and serve on romaine leaves. Pour sauce over sliced mushrooms in a medium sized bowl. Add fresh herbs, onion, diced tomato or red pepper, and mix to coat. If needs more heat add other half of pepper. Allow the flavors to combine for about 4 hours; stir occasionally. Add salt and adjust seasonings to taste. To serve, line a plate with lettuce, top with mushroom mixture and accompany with plantain chips or caramelized plantains.
Rockin’ Raw: 178 North 8 Street (between Bedford and Driggs Ave) Williamsburg, Brooklyn 11211
tel: 718 599 9333 website: www.rockinraw.com media inquiries: [email protected]